For yogurt sauce: 12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves — or to taste
For burgers: 2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives — 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes — sliced
2 small green bell peppers — cut in rings
1 red onion — sliced thin
Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.
Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1″ thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare. Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.